Best 3 Jerk Chicken And Pineapple Skewers Recipe By Tasty Recipes

Jerk Chicken and Pineapple Skewers image

Provided by Kardea Brown

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates

Steps:

For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

Jamaican Jerk Chicken Recipe by Tasty image

Provided by Jordan Ballantine

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

1 3-pound chicken
3 scotch bonnet or habanero peppers, chopped
4 cloves garlic, chopped
1 tablespoon fresh thyme
1 tablespoon ground allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon minced ginger
1 tablespoon olive oil
2 tablespoons lime juice
½ cup white vinegar
salt, to taste
pepper, to taste

Steps:

Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
Preheat the oven to 400°F (200°C).
Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 3 grams, Protein 44 grams, Sugar 8 grams

Jerk Chicken Skewer with Jerk Sauce image

Provided by Food Network

Yield 20 skewers

Number Of Ingredients 13

1 pound boneless skinless chicken breast, pounded thin
1 small white onion, chopped
3/4 cup chopped scallion
3 teaspoons chopped fresh thyme
1 1/2 teaspoons ground pimento seeds (allspice berries)
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 habanero pepper, chopped For less heat use a milder pepper like poblano or jalapeno
4 teaspoons brown sugar
1 teaspoon salt
1 teaspoon pepper
3/4 cup mango puree
2 plum tomatoes, seeded

Steps:

Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.
In a food processor, place the rest of the ingredients and blend until smooth.
Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours.
Place the remainder of the marinade into a small saucepan and add:
Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready.
To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce.